Chef Pan Reviews

I was concerned about the junk falling off my non stick pans so I bought this pan and the larger one...They are GREAT!!!! They also clean up easily...even if I don't get to wash them for a day or so.
Would definately buy them for someone as a gift....

I needn't have worried about where to store it. It gets so much use it is rarely put away. A most versatile piece of equipment. Even heat, easy cleanup, perfect size for so many different tasks, as other reviewers agree. (More than you'd imagine until you actually start using it.) A pleasure to use every time, and a great value at the sale price. Beautiful to look at, it also makes a great gift.

Amazing! Heavy, professional grade pan with the ability to cook evenly and consistantly on LOW temps! You will be amazed at how well this pan will simmer your sauces and saute your veggies! Get it, get two!

This piece of cookware is an excellent size to do all kinds of things. I have used it to roast a chicken, I make chili in it and it cleans up very easily.
I do alot of cooking from scratch... no pre-fab dinners... this is a true tool that should be in every kitchen!

You won't be sorry with this pan. Very heavy stainless. Heat conductivity and even temperatures are the norm. Get this one before it sells out. And what a bargain! I ordered more for presents.

This Cuisinart Chef's Classic saute pan has quickly become my favorite pan. It's huge - a full 12" across - which makes it very versatile. The pan conducts heat extremely well and is oven safe to 500 degrees. The handle is very sturdy, reasonably comfortable, and stays cool (outside of the oven, of course). The lid fits tightly. Both the interior and the exterior are very shiny and attractive. All this and it's easy to clean. Yet this pan sells for just a fraction of the sexier brands like All-Clad or Calphalon.

The chief reason for the great price is due to the construction. This is known as a "disk bottom" pan because it has a highly conductive aluminum disk embedded in its base. The really expensive brands feature "cladding", where a layer of conductive metal (usually aluminum) is embedded throughout the entire pan. Although the cookware industry loves to say that disk-bottom pans are inferior, test after test proves this claim is untrue. After all, we don't cook on the sides of a pan; we only cook on the bottom. See Cook's Illustrated magazine, May/June 2003, for a great discussion of this.

There are a few reasons why this pan might not be right for you. This pan's size makes it fairly heavy, so if you have arthritis or weak hands, you might want to opt for a smaller pan. Similarly, this pan might not fit on those tiny stovetops or ranges that you sometimes see in "galley" kitchens in apartments. But if you want a large, durable, high-quality saute pan at a fraction of the cost of the big-name brands, this is the pan for you.